Squid and Vegetable Salad in Mild Vinegar Dressing

Squid and Vegetable Salad in Mild Vinegar Dressing

Lightly boiled vinegar dressing is the key.

Cooking time
25 minutes+
  • Nutrition facts are for one serving.
  • Time to cool is not included in the cooking time.

Ingredients(Servings: 4)

Ingredients(Servings: 4)




a dash

a dash


3/4 cup

1 tbsp

5 tbsp


  1. Peel the skin from the squid and cut lattice shapes into the body. Slice into strips, douse with hot water, cool in ice water, drain and dry. Cut the cucumber into sticks. Smear sake on both sides of the shiitake mushrooms, grill and slice into thin strips. Beat the egg with salt and sugar, lightly fry until firm, then slice into thin strips. Slice the myoga into thin strips as well.
  2. Mix (A) in a bowl, lightly boil, then leave to cool for a long time.
  3. Season all the ingredients with (A) and serve in a bowl.

Cooking Basics

Squid - clean and prepare

1. Pull off the tentacles

Taking care not to tear the innards, pull the tentacles and innards away from the body.

2. Remove the quill (cuttlebone)

Pull out the quill or cuttlebone (thin, clear sliver of cartilage) inside of the body. Remove any remaining innards inside of the body by scraping with a knife, then rinse with water and dry off.

3. Remove the wings (ears)

Place your fingers into the wings (or ears) and part attached to the body, from here pull the wings off of the body.

4. Peel off the skin

Starting where you removed the wings, peel off the skin by peeling around and off sideways as opposed to lengthwise. If you use a dry paper towel to grab onto the skin it will not slip in your fingers and peeling off will be easier.

5. Cut open the body

When cutting into rings is not required, cut open the body. To do so, fold over at the part where the wings were attached, lay your knife down sideways inside of the fold and slice open.

6. Prepare the tentacles

Place your knife blade just below the eyes and cut away the tentacles and innards. Place your knife into the cylindrical part and spread the tentacles, remove the hard beak and eyes. Scrape off small suction cups with your knife blade and cut away large ones.

7. Remove the ink sac

To prepare salted squid guts and grilled squid guts, gently pull the ink sac away from the innards.

Cucumbers - matchstick juliennes

Thinly slice the cucumber at an angle, gradually slide and stack the slices, then finely cut into thin sticks from end to end.

Eggs - how to make usuyaki tamago or thin Japanese-style omelet


1/4 tsp
sake (cooking sake)
2 Tbsp
potato starch (or corn starch)
2 tsp
vegetable oil
as needed



Crack open and beat the eggs together, add in the salt, sake and potato starch and mix in well.


Strain through an all-purpose strainer. This step helps to achieve a smoother, thinner omelet.


Use a paper towel lightly dipped in vegetable oil to lighly coat a heated square-shaped fry pan.


Pour a ladle of the egg mixture into the pan.


Swirl the pan to evenly distribute the egg mixture over the entire pan.


Once the egg becomes cooked on the surface, use one cooking chopstick to pick up and flip over the usuyaki tamago. Allow to cook on the opposite side for one moment, then remove onto a cutting board. Repeat this process with the remaining egg mixture.


Stack the usuyaki tamago and cut into thin strips. If you roll these up first, it will be easier to thinly slice up.


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